|
Index to the Oxford Symposium on Food Documents
Abdalla, Michael
 | At an Assyrian Table in the Middle East
1993, 5 |
| Bulgur - An Important Wheat Product in the
Cuisine of Contemporary Assyrians in the Middle East 1989, 27 |
| Cooking Pots Used in Present Day Assyrian
Village Kitchens in the Middle East 1988, 7 |
| Culinary Guidelines of a Thirteenth-Century
Assyrian Catholicos, Bar Ebraya 1996, 9 |
| The Fate of Assyrian Traditional Culinary
Technologies 1994, 5 |
| A Few Words about Herbs in Ancient
Mesopotamia 1992, 7 |
| The Way the Contemporary Western Assyrians
take Food in the Middle East during Fasts and Church Holidays 1990, 15 |
Abraham 1990, 159-60
ACKNOWLEDGING SOURCES: A MESSAGE FROM
ADELAIDE: AND TWO NOTES, Alan Davidson 1984/5, 2
Adams, Adrian
| A Dish of the Senegal River Valley: Steamed
Millet and a Broth of Green Leaves 1981, 299 |
ae-mono 1981, 12
Afghanistan, see: Saberi, Helen J
Africa, staple foods 1989, 54
age-mono 1981, 17
Alberini, Massimo
| Pasta: Not Only Italian 1989, 38 |
| The Sweet and Salt Taste in Italian
Renaissance Cooking 1987, 15 |
Alcock, Joan P
| 'All Sugar from the Waves': the Changing
Concept of Sugar 1993, 11 |
| Feeding the 42,000. Public Institutional
Eating: the British Army in the Gulf 1991, 6 |
| The Festival of Christmas 1990, 27 |
| Flavourings in Roman Culinary Taste with some
Reference to the Province of Britain 1992, 11 |
| Food and Culture: Tsampa and Boeja in Tibet 1994, 11 |
| The Lord Mayor's Cake 1993, 24 |
| Velázquez' Cooks 1996, 15 |
Alejandro, Reynaldo Gamboa
| The Migration of Chinese Noodles to the
Philippines: A Look into the Development of Chinese Philippine Cuisine 1983 II,
9 |
ALEXANDER'S CULINARY LEGACY, Andrew
Dalby 1996, 81
'ALL SUGAR FROM THE WAVES': THE CHANGING
CONCEPT OF SUGAR, Joan Alcock 1993, 11
Allen, Brigid
| Foreign Flavours: The Italian Warehouse and
its Near Relations in England, 1720-1880 1992, 23 |
Allen, Myrtle
| Notes on Tastes & Flavours in Practical
Cookery 1987, 17 |
allergy, food 1989, 162-7
ALMOND TART, Janet Laurence
1984/5, 37
ambergris 1992, 59-60
amchur 1987, 125
America
| American dishes in Netherlands 1983 I, 132-5 |
| camp cookery in the Civil War 1991, 186-91 |
| chuño and tunta 1983 I, 38-40 |
| coffee in America 1983 I, 77-8 |
| corn in North American colonies 1983 I, 23-37 |
| Cornish pasty in Northern Michigan 1983 I,
84-94 |
| critique of American food 1991, 26-8 |
| fast food 1991, 141-8 |
| Greek food in America 1983 II, 87-101 |
| maple sugaring in New England 1981, 247-54 |
| Mexican-American Cuisine 1981, 262-85 |
| New England Cookery 1981, 255-61 |
| Pacific Northwest feast food 1990, 73-7 |
| perception of goulash in America
1983 I, 137-43 |
| seasons along the Oregon Trail 1992, 73-7 |
| soda fountain lingo 1994, 215-20 |
| staple foods of American west coast
1989, 78-99 |
| street food of Pacific Northwest 1991, 80-85 |
| sunbelt food 1981, 243-6 |
| Texan barbecue food 1990, 106-20 |
| (see also: The American Hot Dog etc; A
Chronicle of Bad Taste; Naming Foods; From Turtle to Tripe; The Great American
Art of Pit Barbecue...) |
THE AMERICAN HOT DOG: STANDARDISED TASTE AND
REGIONAL VARIATIONS, Bruce Kraig 1987, 108
THE AMERICAN HOT DOG STAND, Bruce Kraig
1991, 174
ANCIENT VEGETARIANISM - STAPLE FOODS AND
CUSTOMS IN AZERBAIJAN, Dr Emil Salmanov 1989, 216
anise pepper 1987, 124
ANNATTO, Elisabeth Lambert Ortiz
1992, 182
anthropophagy 1988, 98-101
ANTONIN CARÊME: THE GOOD, THE BAD, AND THE
USEFUL, Barbara Ketcham Wheaton 1996, 290
apples 1987, 162-4
Arab
| cooking pots 1988, 123-4, 156-67 |
| feasting 1990, 162-3 |
| food in Arab world 1981, 106-11 |
| food in poetry 1993, 141-3 |
| sugar in Arab world 1983 I, 1-3 |
| (see also: Jordan) |
Arabic
| cookery books 1981, 96-103 |
AROMAT ARGENTINA - OOWAAKHH! (FLAVOURINGS OF
SOME DAGESTAN MOUNTAIN DISHES) 1992, 178
Army Catering Corps 1991, 8-25
Arnold, Rose
| Emma's Wedding Feast - A Glance at Flaubert's
Madame Bovary 1990, 49 |
| Flavouring the Salmon: A Study of Attitudes
to the Fish in Georgian Scotland 1992, 36 |
| Updating Marinetti: a Futurist Banquet in the
1990s, 1993, 31 |
Arndt, Alice
| Silphium 1992, 28 |
aroma, see: TASTES, AROMAS, FLAVOURS
arrowroot 1994, 198-203
artichoke (Jerusalem) 1983 I, 43-4
THE ART OF APICIUS, Carol A Déry
1996, 111
asafoetida, 1992, 57-8; 1992, 220-235;
see also: silphium
THE ASIANISATION OF THE AUSTRALIAN PALATE,
Cherry Ripe 1991, 251
ASPECTS DE L'ITINÉRAIRE DES STYLES
ALIMENTAIRES DES GROUPES ETHNIQUES ET CULTURELS IMMIGRÉS EN FRANCE, Manuel Calvo
1983 II, 23
ASPECTS OF VISUAL ART IN THE GASTRONOMY OF
FIFTEENTH-CENTURY FRANCE, Brenda S Rose 1993, 174
aspic, see: jellies
Assyrian
| bulgur in Assyrian cuisine 1989, 27-37;
1994, 5-6 |
| cuisine, sensory features of 1993, 5-10 |
| cooking pots 1987, 7-11 |
| fast and holiday food 1990, 15-26 |
| (see also: Michael Abdalla) |
AT AN ASSYRIAN TABLE IN THE MIDDLE EAST,
Michael Abdalla 1993, 5
Athenaeus 1989, 10-19
ätkäk 1983 I, 16
ATOLLI: A LIQUID STAPLE, Sophie Coe
1989, 70
aubergine 1984/5, 89-90
Australia
| meat in diet of Australia 1989, 224-7 |
| (see also: The Asianisation of the Australian
Palate) |
AUSTRALIA'S FOOD CULTURE ORIGINATED IN
ENGLAND, Lionel Stone 1983 I, 99
AUSTRALIA'S 'ONE CONTINUOUS PICNIC',
Michael Symons 1983 I, 122
Austria
| specialty baking in 1981, 148-63 |
AN AUTHENTIC TASTE OF THE PAST,
Christopher Driver 1987, 59
Azerbaijan, staple foods in 1989, 216-221
Aztec, banquets 1991, 61-6
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